Tear 'n' Share Triple Cheese Garlic Baguette
with Cheddar, Mozzarella and Red Leicester | Perfect for sharing
Loaded with chive and garlic butter and topped with mozzarella, Cheddar and Red Leicester, this garlic bread is the ultimate cheesy indulgence. Pair with pasta, or as a starter or side to any meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 bunch(es)
Chives
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Red Leicester
(Contains Milk)
1 ball(s)
Mozzarella
(Contains Milk)
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
30 grams
Unsalted Butter
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Roughly chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
c) Place your sourdough baguette in between two wooden spoon handles on a board. Make slices widthways at 2cm intervals, making sure not to cut the whole way through - you'll make approximately 12 cuts.
d) Grate the Cheddar and Red Leicester. Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then then slice into as many rounds as you have cuts in the bread.
a) Pop a small saucepan on low heat.
b) Add the butter to the pan and gently heat until melted, 2-3 mins.
c) Remove from the heat and stir in the garlic, two-thirds of the chives and the olive oil (see pantry for amount).
d) Lay the sourdough baguette onto a foil lined baking tray and spoon the garlic and chive butter evenly into each cut in the bread.
a) Push a mozzarella slice into each cut to finish, then pile the grated cheeses evenly on top of the bread, pushing some down into the cuts.
b) Loosely wrap the foil around your cheesy garlic baguette to enclose it, then bake on the top shelf of your oven until melted and golden, 15 mins.
c) After 15 mins, unwrap and bake the bread for another 5 mins until golden and crispy. Serve on a board to tear and share. Top with the remaining chives to finish.
Enjoy!
